These Chewy Chocolate Chip Cookies are everything a cookie should be: buttery, chewy, slightly doughy, and packed with melty semisweet chocolate chips. Enjoy them with a warm glass of dairy-free milk for a cozy treat that satisfies every cookie craving.
This recipe uses plenty of chocolate chips and delivers clear notes of vanilla and butter. You’ll be surprised they’re gluten and dairy free—the texture and flavor are truly irresistible.
One of the best things about this recipe is its simplicity: no obscure ingredients. All items are easy to find, and stocking an extra bag of gluten-free all-purpose flour in a cool, dark place keeps you ready for impromptu baking with the kids—no extra grocery run required.
Chewy Chocolate Chip Cookie Ingredients
- Dairy-free butter — use dairy-free buttery sticks for best results.
- Gluten-free all-purpose flour — use the spoon-and-level method (see notes below). A 1:1 blend that contains xanthan gum works well.
- Xanthan gum — only if your flour blend does not already include it.
- Baking soda — check freshness; replace if older than 6 months.
- Kosher salt
- Brown sugar — packed, either light or dark.
- Granulated sugar
- Large eggs — room temperature.
- Vanilla extract
- Semisweet chocolate chips — use your favorite dairy-free option and add plenty for melty pockets of chocolate.
- Optional: chopped walnuts, pecans, or almonds for extra texture and flavor.
Kitchen Gadgets and Baking Essentials
- Small saucepan
- Hand mixer or stand mixer with paddle attachment
- Large cookie baking sheets lined with parchment
- Measuring cups
- Small cookie scoop — helps make uniformly sized cookies and speeds up plating.
Frequently Asked Questions
Why melt the butter and let it cool?
Using melted butter instead of softened butter helps produce a chewier cookie. This technique is a key difference between this chewy cookie and recipes designed for softer, cakier cookies.
What is the spoon-and-level method?
Accurate flour measurement matters. Instead of scooping flour with the measuring cup (which packs extra flour and can add up to 25% more), spoon flour into the cup and level it with a knife. This avoids dense, dry results and ensures consistent cookies.
Can these be frozen?
Yes. These cookies freeze very well. Keep baked cookies tightly packed in an airtight container or freeze cookie dough balls on a tray, then transfer to a sealed bag. They thaw quickly for snacks, travel, or events, and traveling with frozen cookies helps them arrive unbroken.
Do you prefer your cookies chewy or crunchy?
If you love chewy cookies, this recipe is built for you. It was adapted from a browned-butter chocolate chip recipe and adjusted to be gluten free, dairy free, and soy free so the whole family can enjoy it.
More Cookie Recipes You Will Love
- No-bake cookies — chocolate-peanut butter oat cookies that are rich and satisfying.
- Oatmeal chocolate chip cookies — soft, chewy, and loaded with oats and semisweet chips.
- Caramel apple cookies — spiced cookies with fresh apple, brown sugar frosting, and roasted pecans.
Three Dinner Recipes to Try
If you enjoy home-cooked meals, try mini chicken pot pies, a cozy spaghetti pie, or a hearty taco bake—family favorites that pair well with a cookie dessert for a complete menu.
Lastly
Missing the classic taste of chewy chocolate chip cookies? This recipe is your answer. You won’t believe these are gluten free and dairy free—rich, buttery, and delightfully chewy.
Follow the recipe below for ingredient amounts and step-by-step instructions. Store leftovers in an airtight container for up to five days, or freeze cooled cookies for up to three months.
Eat well and feel well,
Jill
Chewy Chocolate Chip Cookies
Cookies, Dessert
30 minutes
9 minutes
39 minutes
4 dozen cookies
Eating Gluten and Dairy Free
Ingredients
-
1
c
dairy-free butter
2 sticks
Dry Ingredients
-
2½
c
gluten-free all-purpose flour
spoon and level -
½
teaspoon
xanthan gum
omit if blend contains xanthan or guar gum -
1
teaspoon
baking soda -
1
teaspoon
kosher salt
Wet Ingredients
-
1
c
brown sugar
packed -
½
c
granulated sugar -
2
large
eggs
room temperature -
2½
teaspoon
vanilla extract -
2¼
c
dairy-free semisweet chocolate chips
Instructions
-
Preheat the oven to 350°F (175°C). Line 2–3 cookie sheets with parchment paper and set aside.
-
In a small saucepan, melt the dairy-free butter over medium heat. When it melts and begins to boil, remove from heat and let cool for about 20 minutes.
-
While the butter cools, whisk the dry ingredients together in a medium bowl.
-
In a large mixing bowl or stand mixer, combine the brown sugar, granulated sugar, eggs, and vanilla until just combined.
-
Scrape the bowl as needed, then add the cooled melted butter and mix to combine.
-
Add the dry ingredients to the wet ingredients and mix on low speed until just combined, scraping the bowl often. Avoid overmixing.
-
Fold in the chocolate chips.
-
Using a small cookie scoop or spoon, drop dough balls about 2 inches apart on the prepared sheets.
-
Bake for 9–10 minutes. Cookies will look slightly doughy in the center—remove them and let them finish setting on the baking sheet.
-
After about 10 minutes, transfer cookies to a cooling rack. Serve and enjoy.
-
Store leftovers in an airtight container at room temperature up to 5 days, or freeze cooled cookies for up to 3 months.
Nutritional Disclaimer
These nutritional facts are estimated. Actual values vary by brands and ingredients used. For precise nutrition information, use a calculator that lets you enter exact brands and quantities.
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